Andouille Sausage

Name: Andouille Sausage
Prep time: P0Y0M1DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M1DT1H5M0.000S
Yield: 5 pounds
Cuisine: american
Ingredients: 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces; 1/2 cup Rustic Rub, recipe follows; 1 1/2 teaspoons chili powder; 1/4 cup paprika; 1 1/2 teaspoons file powder; 3 teaspoons freshly ground black pepper; 1 teaspoon cumin; 1 1/2 teaspoons crushed red pepper; 2 teaspoons garlic powder; 2 teaspoons salt; 1/4 cup chopped garlic; 8 tablespoons paprika; 3 tablespoons cayenne; 5 tablespoons freshly ground black pepper; 6 tablespoons garlic powder; 3 tablespoons onion powder; 6 tablespoons salt; 2 1/2 tablespoons dried oregano; 2 1/2 tablespoons dried thyme

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Total: 1 day 1 hr 5 min

Prep: 1 day 15 min
Cook: 50 min

Yield: 5 pounds

Nutrition Info

Total: 1 day 1 hr 5 min

Prep: 1 day 15 min
Cook: 50 min

Yield: 5 pounds
Nutrition Info

Ingredients

1 boneless pork butt, about 5 pounds, cut into 1-inch pieces

1/2 cup Rustic Rub, recipe follows

1 1/2 teaspoons chili powder

1/4 cup paprika

1 1/2 teaspoons file powder

3 teaspoons freshly ground black pepper

1 teaspoon cumin

1 1/2 teaspoons crushed red pepper

2 teaspoons garlic powder

2 teaspoons salt

1/4 cup chopped garlic

RUSTIC RUB

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Directions

Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.

Andouille Sausage

RUSTIC RUB

RUSTIC RUB

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